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Show Tti E HQM 5. 1 This Department Edited by Miss Hazel Love, State Agricultural Agricul-tural College. . SUBSTITUTES FOR MEAT. fj ' (Continued.) Macaroni is a very valuable food and is one of our, best substitutes for meat; it is cheap and nutritious, but being deficient in fat, should be combined com-bined with cream, butter or cheese to mako a perfect food. Baked Macaroni with Cheese. Break macaroni in one inch pieces and boil in salted water twenty minutes. min-utes. Into a butter dish put a layer of the cooked macaroni, sprinkle with gnatcd cheese, or it may be cut in thin slices, cover with another layer of macaroni and so on until d5sh is full; season with salt and pepper and then cover with new milk and bake in a moderate oven twenty minutes. Macaroni with White Sauce., j i c. macaroni' broken in inch pieces, 2 qts. boiling water, 1 tb. salt, " iJA c. white sauce. Cqok macaroni in salt tand winter twenty minutes and reheat in white 'sauce. White Sauce. Melt two tablespoons butter, add two tablespoons flour with one-half teaspoon salt, tand pour on slowly one-half cup scalded milk. Cheese may be added to the sauce. Macaroni with Tomato Sauce. - ( Reheat boiled macaroni in one and 1 one-half cups of tomato 'sauce. Made ' same as white sauce; use strained tomato to-mato in place of milk. Spaghetti. Spaghetti may be cooked in any way in which macaroni is cooked, but usually served with tomato sauce. It is cooked in long 'strips rather than broken in pieces; to accomplish this, hold quantity to be cooked in hand and dip ends in boiling salted water; r.s spaghetti softens it will bend, and may be coiled under water. Plain Omelet 4 eggs, JA salt, few grains pepper, 4 tb. hot water, 1 tb. butter. Separate Separ-ate yolks from whites. Beat yolks until un-til thick and lemon colored; add salt, pepper, hot water. Beat whites until stiff anji1 dry. Cut and told them into first mixturej heat orniqlct .pan, b"fe, bottom and sides; turn in mixture, spread evenly and place on stove where it will cook slowly; when well puffed and browned delicately, set in oven to cook top. The omelet is cooked if it is firm to the touch when pressed with finger. If it clings to the finger like beaten egg it needs longer cooking. Cut through center .and fold one-half over the other and serve immediately. Milk is sometimes some-times used in place of hot water, but hot water makes a more tender omelet. ome-let. French Omelet. 4 eggs, 4 tb. milk, y2 t. salt, t. pepper, 2 tb. butter. Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings; put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick with a fork until whole is of a creamy consistency; fold as plain omelet and serve. A little mince onion may be sdldcd for a change; garnish with parsley. 1 |